Results 171 to 180 of about 48,861 (198)

Effect of Sugarcane Polyphenol Extract on α-Amylase Inhibition and Mechanism Exploration. [PDF]

Foods
Wang Y, An J, Yao S, Zhang C, Zhou Y, Li L, Li H.   +6 more
europepmc   +1 more source

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source

Distribution of Kinetic and Thermal Processing Parameters Based On α-Amylase Inactivation Data. [PDF]

J Food Sci
Stoforos GN, Kontopanou M, Giannakourou MC, Stoforos NG.   +3 more
europepmc   +1 more source

Nutritional quality traits in pea seed: Current knowledge and opportunities for genetic improvement

Annals of Applied Biology, Volume 189, Issue 2, September 2026.
This comprehensive review on nutritional traits in pea (Pisum sativum L.) summarizes the literature on genetic improvement of this highly nutritious and environmentally sustainable crop for different end‐uses. Abstract Pea is a major pulse crop valued for its high protein, carbohydrate, and mineral content, as well as its agronomic role in sustainable ...
Ahmed O. Warsame, Janneke Balk
wiley   +1 more source

Salivary α-Amylase as a Metabolic Biomarker: Analytical Tools, Challenges, and Clinical Perspectives. [PDF]

Int J Mol Sci
Erta G, Gersone G, Jurka A, Tretjakovs P.   +3 more
europepmc   +1 more source

Comprehensive Review on Green Transformation of Organic Waste Into Bioenergy Using Microbial Enzymes: Advances, Challenges, and Future Strategies

GCB Bioenergy, Volume 18, Issue 9, September 2026.
Microbial enzyme‐mediated biorefineries enable the sustainable conversion of organic waste into renewable bioenergy and value‐added products. Recent advances on enzymatic pretreatment, enzyme cocktails, and hybrid processing enhance biogas, bioethanol, and biodiesel production, along with supporting efficient waste valorization, circular bioeconomy ...
Divya Divakaran, Indran Suyambulingam, Ananth Selvan, Nadir Ayrilmis, P. Merlin Christy, M. Gomathi, P. Senthamaraikannan   +6 more
wiley   +1 more source

Bioactive Profiling and Anti-Hyperglycemic Potential of <i>Berberis nummularia</i> Bunge: Role of Polyphenols and α-Amylase Inhibition. [PDF]

Foods
Abudureheman B, Chen L, Zhang J, Zhu S, Wang J, Huang J, Xie C, Pan H, Ye X.   +8 more
europepmc   +1 more source

Aquaculture Systems Affect the Impact of Probiotics, Prebiotics, and Synbiotics on Growth and Immunity of Oreochromis niloticus: A Systematic Review and Meta‐Analysis

Reviews in Aquaculture, Volume 18, Issue 4, September 2026.
Probiotics reliably improve growth, feed efficiency, and immunity in Nile tilapia, with closed systems showing the most consistent benefits. ABSTRACT Tilapia (Oreochromis niloticus) aquaculture is expanding worldwide, yet disease, environmental variability, and the need for sustainable production remain major challenges.
Diego Cardenas Laverde, Ruth Yolanda Ruiz Pardo, Luisa Marcela Villamil Diaz   +2 more
wiley   +1 more source

Potential of Quantitative α-Amylase or Trypsin Inhibition by Refined and Whole Wheat and Einkorn Using High-Performance Thin-Layer Chromatography-NanoGIT versus Conventional Spectrophotometry. [PDF]

J Agric Food Chem
Müller I, Scheibelhut I, Morlock GE.
europepmc   +1 more source

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6365-6379, 30 August 2026.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source